Tofu and Vegetable Patties (Vegan Recipe)

These tofu and vegetable patties make a great snack or main with your choice of dipping sauce - I had mine with sweet chili sauce and shaped these into small patties so I could easily enjoy them as finger food.

You can opt to make these into larger patties or any other shape you prefer. These patties are made with a mix of tofu, cabbage, and carrot but you’re also free to add other vegetables of your choice! I used cabbage and carrot for that extra crunch and sweetness to each bite.

WHY YOU'LL LOVE THESE TOFU AND VEGETABLE PATTIES

• They're great to snack on!
• The recipe is easily customizable - feel free to use/add other vegetables of your choice!
• Made using simple ingredients
• Easy to prepare in big batches for the upcoming days

So I personally love recipes where you can use up leftover vegetables and also sneak them in - and these tofu and vegetable patties use a mix of extra firm tofu with thinly sliced cabbage and shredded carrot that I had lying in the fridge. These come together really easily and you can also make them for weekly meal prep to pair with different dishes.

INGREDIENTS YOU'LL NEED

FOR THE PATTIES

• 10.5 oz extra firm tofu
• 1 small carrot , grated or thinly shredded (100 g)
• 1/4 small cabbage , thinly sliced or shredded (100 g)
• Generous pinch salt
• 2 cloves garlic minced
• 1/2 medium onion diced
• 3 tbsp all-purpose flour or other flour of choice, add more if needed
• 1 tbsp corn starch , add more if needed
• 1 tbsp vegetarian oyster sauce
• Salt and pepper , to taste
• Other spices and seasonings of your choice

FOR COOKING

• Neutral cooking oil

TO SERVE

• Thai sweet chili sauce or other dipping sauce of choice

HOW TO MAKE THESE TOFU AND VEGETABLE PATTIES

FOR THE PATTY MIXTURE

• Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping it in a paper towel or kitchen towel and place a heavy surface on top.
• Crumble the tofu with your hands and place the crumbled tofu in a large mixing bowl.

• Meanwhile, place the carrot and cabbage in a strainer with a catch basin. Add a generous pinch of salt and gently massage the cabbage and carrot. Leave to sit for 8-10 minutes for extra moisture to draw out. Squeeze out the liquid.

• Add the grated carrot & cabbage (plus any other vegetables of choice), minced garlic, diced onion, flour, corn starch, vegetarian oyster sauce, salt, and pepper to taste to the crumbled tofu.
• Mix well until there are no traces of dry flour. You can try some of the mixture and season with more salt and pepper, to taste, if needed. You can also add other spices and seasonings of your choice!
• Shape the mixture into small patties or other shape/size of your choice.

COOKING

• Heat a large non-stick pan over medium high heat. Add enough oil to thinly coat the surface of the pan.
• Note: I like to use a non-stick pan so I can opt to use less oil.
• Once hot, add the patties. Pan-fry for 3-4 minutes or until golden brown.
• Flip the patties and repeat to cook the remaining side.

TO SERVE

• Turn off the heat. Serve the patties with sweet chili sauce or your dip of choice. Enjoy!
• For any leftovers, you can opt to reheat these in an air-fryer or in the oven. You can also pan-fry these until warm and crispy again.

YOU MIGHT ENJOY THESE RECIPES

• Maple Hoisin Tofu
• Yachaejeon (Korean Vegetable Pancakes)
• Baked Peanut and Lime Tofu
• Kung Pao Tofu
• Tantanmen (Vegan Ramen)
• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu "Chicken" Teriyaki
• Korean Spicy Braised Tofu
• Sundubu Jjigae (Korean Soft Tofu Stew)
• Tofu Katsu

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